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February Recipes

MASHED CELERIAC

2 1/2 oz. Butter

2      Onions (chopped)

2      Garlic Cloves (crushed)

1      Large Celeriac (peeled and chopped into chunks)

1      Cup Double Cream

1      Cup Milk

Melt the butter in a large saucepan and add the onions and garlic. Cook gently for 5 minutes without browning, then add the celeriac and cook for 2 minutes. Add the cream and milk, bring to a gentle simmer, then turn down the heat and cook for about 20 minutes.

Season well, transfer everything to a blender or food processor and blend until smooth. Vent the lid so steam does not build up while blending. Serves 6 to 8. This will freeze for up to a month.


CELERY ROOT SOUP

Celery root (celeriac) is delicious when simmered with potatoes and an apple and then puréed into a silky soup. Healthy, too! 

3       Tbsp. Extra-virgin Olive Oil, plus more for garnish

1       Cup Leek (1 medium, thinly sliced, white and light green parts only)

2 1/2 lbs. Celery Root (celeriac, about 3 medium, peeled, cut into 1 inch chunks)

12     oz. Yukon Gold Potatoes (about 2 large, peeled and cut into 1 inch chunks)

1       Medium Tart Apple (such as Granny Smith, peeled, cored, and cut into 1 inch chunks)

2       Medium Garlic Cloves (peeled and smashed)

2       tsp. Salt (plus more as needed)

         Freshly Ground Black Pepper

3       Cups Water

2       Cups Low-sodium Chicken or Vegetable Broth

Heat oil in a large saucepan with a tight fitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.

Remove 1 cup of liquid from the saucepan; set aside. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. To serve, drizzle with olive oil. Makes: 8 to 10 servings


*Heart-shaped Cake (without a special pan): Don’t have heart-shaped baking accouterments? Not to worry. With ordinary round and square baking pans, you can make an awesome heart-shaped cake.

*Love-ly Eggs: Got a heart-shaped pancake mold? Spray it with a little oil and then crack an egg into it for a savory breakfast. Your loved ones crave a more substantial breakfast? Use a cookie cutter to remove a heart shape from the middle of a slice of bread, then fry an egg up in it for an extra-special toad in the hole.

*Heart-shaped Rice Krispies Treats: Give your little (and big) ones a lunch they’ll be excited to open by adding heart-shaped Rice Krispies Treats. Add red sprinkles for an added boost.

*Heart-shaped Lasagna: Give your sweetie a cheesy Valentine, prepare your favorite lasagna recipe using a heart shaped baking pan.

*Soup with Heart-shaped Toasts: There are bound to be some sweethearts who don’t actually like sweets. (Hey, we can’t all be perfect.) You can still show them a little love by cutting heart shapes out of pieces of toast and floating them on top of a warming bowl of soup.

*Heart-shaped Pancakes: Pour pancake batter into a heart-shaped pancake mold placed directly on the griddle, or use a squeeze bottle (or a zip-top bag with the tip snipped off) to pipe the pancakes into the perfect shape. Serve with something red, such as fresh berries or strawberry preserves, alongside.

*A Sandwich to Love: Not into putting desserts in the kiddo’s lunch box? Simply use a heart-shaped cookie cutter to press a charming shape into your dear one’s sandwich.

*I Love Peas And Carrots
Needed Tools: Sharp knife, potato peeler.
Start by peeling full size carrots.  Cut carrots in half, it will be a little easier to work with them. Cut a wedge into one side of the carrot – about 1/4 inch deep, at an angle, and then cut it from the opposite direction to the center to make a v-shaped wedge. If wanted you can shave the sides of the wedge to be more rounded. Then using the potato peeler, shave a bit from the bottom sides to form the point. Then slice your carrots into even slices for consistent cooking. Mix with peas and add butter and seasonings.


THICK AND CREAMY CLAM CHOWDER

A thick, delicious, creamy chowder in which a little red wine vinegar is added for an extra special flavor kick! Be sure not to skip it.

4      Slices Bacon

4      (6.5 oz.) Cans Chopped Clams

1      Cup Onion (minced)

1      Cup Celery (diced)

3      Cloves Garlic (diced)

2      Cups Potatoes (cubed)

1      Cup Carrots (diced)

1      8 oz. Bottle Clam Juice

3/4   Cup Butter

3/4   Cup All-purpose Flour

1      qt. Half-and-half Cream

1      Egg (hard-boiled, chopped)

1/3   Cup Parsley (chopped)

2      Tbsp. Red Wine Vinegar

1 1/2 tsp. Salt

        Ground White Pepper (to taste)

In a large skillet brown bacon until crisp. Remove from pan and crumble, set aside. Add the onion, garlic and celery to bacon grease and sauté until translucent. Add the potatoes and carrots. Drain juice from clams into the skillet over the onions, celery, potatoes and carrots. Add enough bottled clam juice to cover, and cook over medium heat until tender (about 20 minutes).

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables with clam juice and parsley. Heat through, but do not boil.

Stir in clams and hard boiled egg and crumbled bacon. If clams cook too long they will get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. Makes 8 servings.

*Note: For an added special touch you can serve this tasty chowder in bread bowls.

Recipe From: Mary D.


QUICK CHICKEN PARMESAN

Chicken is topped with sauce, mozzarella and parmesan cheeses, baked to tenderness and served over spaghetti.

1 1/4 lbs. Skinless, Boneless Chicken Breast Halves

2       Cups* Prego® Traditional Italian Sauce or Prego® Fresh Mushroom Italian Sauce**

1/2    Cup Shredded Mozzarella Cheese

2       Tbsp. Grated Parmesan Cheese

8        oz. (1/2 of a 1 lb pkg.) Spaghetti (cooked and drained)

Place the chicken in a 2 quart shallow baking dish. Top the chicken with the sauce. Sprinkle with the mozzarella cheese and Parmesan cheese.

Bake at 400 degrees F. for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce over the spaghetti. Serves 4

*Note: Heat extra spaghetti sauce if you'd like more sauce for the noodles.

** Or use your favorite brand.


CROCK POT

BUFFALO CHICKEN MEATBALL SUBS

The hot sauce that these meatballs cook in will condense as it simmers all day, ending up pretty spicy! Balance it out with the blue cheese spread.

1    tsp. Vegetable Oil

1    lb. Ground Chicken Breast

3/4 Cups Bread Crumbs

1    Carrot (minced)

1    Celery Stalk (minced)

1    Egg (lightly beaten)

1    Cup plus 2 Tbsp. Buffalo Sauce (such as Franks Red Hot)

1/4 Cup Blue Cheese Crumbles

2    Tbsp. Nonfat Plain Yogurt

4    Small Sub Rolls or Large Hot Dog Rolls

Heat oven to 450 degrees. Coat bottom of a baking dish with oil.

In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish. Bake 15 minutes, or until lightly browned and cooked through.

Transfer meatballs to crock pot. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours. Keep warm until ready to eat.

Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of crock pot, as desired. Serves: 4


PROVENÇAL CHICKEN

4    (6 oz.) Chicken Breast Halves (bone-in, skinned)

2    tsp. Dried Basil

1/8 tsp. Salt

1/8 tsp. Freshly Ground Black Pepper

1    Cup Yellow Bell Pepper (diced)

1    (15.5 oz.) Can Cannellini Beans (or other white beans, rinsed and drained)

1    (14.5 oz.) Can Diced Tomatoes with Basil, Garlic, and Oregano (undrained)

      Basil Sprigs (optional)

Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 6 hours.

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)

*Notes: It is important to use bone-in chicken breasts. This helps keep the chicken moist. Skinless chicken thighs can also be used in this recipe.

**KEEP A LID ON IT
Resist the urge to lift the lid and peek at your meal. Opening the slow cooker lets heat escape and slows cooking. Only open it 30 to 45 minutes before the low end of the cooking range to check doneness.